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Department of Nutrition & Food Science
Mission of the Department of Nutrition and Food Science
To advance nutrition, food safety and health by innovative research, progressive and high quality education of undergraduate and graduate students, and creative outreach education disseminated to the citizens of Maryland, the United States and the global marketplace.
Undergraduate Education
The Department of Nutrition and Food Science (NFSC) is proud to offer undergraduate education in Dietetics (accredited by the American Dietetic Association ), Food Science (approved by the Institute of Food Technologists ), and Nutritional Science (formerly known as Human Nutrition and Foods).
Dietetic Internship
The Department sponsors a Dietetic Internship with an emphasis on information technology. Many learning experiences are planned for interns to broaden their scope of the dietetics field with an emphasis on the application of information technology. Through supervised practice experiences at many off-site facilities, interns will develop a diverse range of skills, meet many potential role models, and develop a wide network of professional contacts in the Baltimore-Washington area. These varied experiences will assist interns in developing critical thinking skills, problem-solving skills, effective communication skills, and collaborative, team-building skills. Upon completion of the Internship program, the intern will be eligible to complete the Registration Exam for Dietitians. For more information, visit the Dietetic Internship website.Graduate Education
The department houses two interdepartmental, interdisciplinary graduate programs, one in Nutrition and one in Food Science . Many of the faculty in each of these interdepartmental Graduate Programs are faculty in our department. The other participating faculty come from departments in the College of Agriculture and Natural Resources (Animal & Avian Sciences, Natural Resource Science and Landscape Architecture, and Biological Resource Management), the College of Life Sciences (Chemistry, Biochemistry and Microbiology), and the College of Behavioral and Social Sciences (Anthropology).Academic Research
We encourage innovative research in food chemistry, processing and safety; human nutrition, diet and health; and molecular nutrition and the regulation of food intake, gene expression and metabolism. We offer Maryland Cooperative Extension programs in diet and health, food processing, food safety and nutrition during the life cycle that support the county extension outreach education programs.
Other Departmental Activities
In addition, the Department coordinate cooperative agreements with the Food and Nutrition Information Center and the Food Safety Information Center of the National Agricultural Library, part of the United States Department of Agriculture.
Come See Us!!
On campus, the department is located primarily in Skinner Building. Other research facilities and offices are housed at Marie Mount Hall and the Animal Science/Agricultural Engineering Building. Click here to find us.
For more information, contact nfscinfo@umd.edu
Last updated: 10/16/2007
JIFSAN Appoints Senior Fellow
Dr. Cheng-i Wei, Dean of the College of Agriculture and Natural Resources at the University of Maryland, announces the appointment of Dr. Sanford A. Miller as a senior fellow of nutrition and food safety with the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland (UM). - posted Apr 28, 2008
Wine & Health
View slides on evaluating wine and the health benefits of drinking wine from two presentations at an AGNR sponsored wine tasting. - posted Oct 5, 2007
